The Best Stainless Steel Cookware Sets, Tested and Reviewed

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Food and Wine / Russell Kilgore

Stainless steel pans used to be one of the worst choices for cookware: Pure steel is heavy, expensive, and doesn't conduct heat very well. But then came cladding, the process of making a "sandwich" by layering stainless steel above and below more conductive metals like copper and aluminum. This allows heat from the burner to distribute more evenly across the pan, alleviating hot spots. It changed the game and rocketed stainless steel to the top of our list of the best cookware.

Stainless steel cookware is loved by professional chefs but can feel intimidating for home cooks. The secret is that it's actually really easy to use and care for, with a bit of insider knowledge. You may have heard that food sticks to stainless steel. And, ok, sometimes that is true, but there are a few tricks to get around it. The truth is that cladded stainless steel makes excellent cookware. It's lighter and heats more evenly than cast iron and is much more low-maintenance than carbon steel. Unlike copper and aluminum, it's nonreactive, and if it scratches, no toxic nonstick coating will flake off into your food.

While you can select the individual pieces you need for your kitchen, buying a cookware set readies you for a variety of tasks and typically saves money. The sets we chose to test have a mixture of pots, pans, lids, and some extras. They vary in size, capacity, handle length and design, and weight. Learn which sets are rated highest, plus what to look for in stainless steel cookware, and get answers to all your stainless steel questions.

We loved this set's thoughtful, durable design and were impressed with its heating ability.

It's expensive, and the sauté pan stained permanently when oil burned in it.

All-Clad has led the pack in cookware for decades. This set is one of the best the brand has to offer, with a comprehensive selection of pots, pans, and lids, all made with All-Clad's signature 18/10 stainless steel wrapped around a highly conductive aluminum core. These pans are undoubtedly extremely expensive, but they will last a lifetime with proper care. During testing, we loved how easy this cookware was to handle; the pots and pans feel balanced, and the handles stay cool and are comfortable to grip. The rolled edge combined with the internal angle of the pan made mixing and pouring sauces easy and mess-free.

All-Clad is known for its unmatched heating ability, and this set was no exception. We noticed no hot or cool spots, and each piece heated reliably and evenly. However, we felt that the sauté pan might have heated up too well. The oil immediately scorched and stained the pan during our steak test. This didn't affect future cooking performance, but even scrubbing with steel wool couldn't remove the permanent discoloration.

Materials: stainless steel, aluminum core | Maximum Temperature: 600°F | Dishwasher-Safe: No | Includes: 8.5-inch skillet, 10.5-inch skillet, 1.5-quart saucepan, 3-quart saucepan, 3-quart sauté pan, 6-quart stockpot, 4 lids

These pans are lightweight, easy to hold, and clean easily, plus they're less than a quarter the price of some comparable sets.

Food stuck to the steel in testing, and we didn't love the shape of the sauté pan

We were surprised at the lightweight design of Calphalon's set; even the stockpot was easy to lift and carry during cooking. It's slightly smaller than other stockpots, but we were able to sweat a normal load of vegetables without overcrowding the pan. Everything was very responsive to temperature changes and heated fairly evenly. This was the second-cheapest set we tested, yet it held up to competitors that cost three and four times as much.

As expected with stainless steel, there was some sticking in our rice and mirepoix tests, but both were easily remedied with deglazing or plain soapy water and a sponge when it came time to clean up. The angle where the sauté pan walls join the bottom of the pan creates an environment for uneven whisking or stirring, but these issues are resolved with a little extra attention. It also has a lower temperature limit than other sets and can't handle the broiler or even an oven turned up to maximum. This Calphalon set is a good value for your dollar, but the lower price tag means it isn't perfect.

Materials: stainless steel, aluminum corse | Maximum Temperature: 450°F | Dishwasher-Safe: Yes | Includes: 8-inch fry pan, 10-inch fry pan, 1.5-quart saucepan, 2.5-quart saucepan, 3-quart sauté pan, 6-quart stockpot, 4 lids

The set is well-constructed and balanced, and most of the handles are comfortable to grip.

The stockpot is very heavy and difficult to maneuver.

The Hestan ProBond Collection is a solidly built set of pans designed to withstand the rigors of professional use. In testing these medium-weight pans, we found them to be well-balanced, with ergonomic, easy-to-grip handles, with one exception: the heavy stockpot. Its handles have bumps in the middle to suggest finger positions, but no matter the grip, we found them uncomfortable to hold for pouring.

All the pans are quite responsive to heat changes and showed even heat distribution, with a slight concentration in the center. We were able to sweat vegetables without browning and build a sauce without sticking. The angle of the walls joining the bottom keeps ingredients from hiding in the corners, and regular stirring is all that’s required. Our rice cooking test found that some rice stuck to the bottom and sides of the saucepan, requiring extra cleaning effort beyond a sponge and detergent, but the flush rivets don’t hide or hold any food bits.

Materials: stainless steel, aluminum core | Maximum Temperature: 600°F | Dishwasher-Safe: Yes | Includes: 8.5-inch skillet, 11-inch skillet, 1.5-quart saucepan, 3-quart saucepan, 3.5-quart sauté pan, 8-quart stockpot, 4 lids

These pans conduct heat evenly, are easy to clean, and most are comfortable to pick up and carry.

The stockpot is a bit too heavy, and we don't like the large handle rivets.

Nearly all steel pans are induction-compatible thanks to their magnetic iron content, but this set was our favorite for induction cooktops in testing because of its incredibly lightweight design and even heat distribution. The Tramontina pans were very responsive to temperature changes and offered consistent heat distribution. If stainless steel is daunting to you, this set is a great pick in general; we think it's perfect for cooks of any skill or experience level, who use any kind of stove. Plus, it's priced a little below average for comparable sets.

The design and curves where the sides meet the bottom of the pans allow easy stirring of ingredients or sauces. A slight annoyance is that the internal rivets bubble out prominently from the sides, interfering with sauce stirring and potentially holding onto food bits. The pans are generally lightweight, though the stockpot felt a bit heavy. The stay-cool handles and lightweight design allow each piece to be easily moved across the delicate surface of any glass cooktop, whether induction or not. After testing, we were pleasantly surprised with how easy these pans were to clean; stainless steel has a reputation for being difficult, and except for dealing with some rice sticking, no elbow grease was required.

Materials: stainless steel, aluminum core | Maximum Temperature: 500°F | Dishwasher-Safe: Yes | Includes: 8-inch fry pan, 10-inch fry pan, 3-quart braiser, 1.5-quart saucepan, 3-quart saucepan, 6-quart stockpot, 4 lids

This set is lightweight, very responsive to heat, and includes a useful strainer/steamer.

The handles don't stay cool while cooking, and the internal rivets require extra attention when cleaning.

Le Creuset's stainless set comes with a strainer insert for its stockpot, which doesn't sound like that big of a deal but gives it additional abilities without the added cost of buying an extra item. It's a pasta pot, steamer basket, and standard stockpot all in one. Overall, this set is surprisingly lightweight, and the handles are comfortable to hold — but they did get hot in testing. The curved lip makes pouring from the sauté pan easy, and the design also minimizes drips down the side of the pan.

The Le Creuset skillets responded to heat changes quickly but didn't get overheated. The heat distribution was relatively even, with a fairly common hotter spot in the center of the pan. Sweating vegetables resulted in slight sticking, but everything released easily when prodded with a spatula. Rice cooked exceptionally evenly and only left a slight starchy residue on the pan after cooking, rather than the stuck-on or burnt grains we got with competitors. Cleanup from these tasks was a simple chore with just a sponge and soapy water. However, the internal rivets can provide places for bits of food or sticky liquids to hide, so give them a little extra attention when cleaning. This set is somewhat more expensive than average, but it outperformed ones that are priced a lot higher.

Materials: stainless steel, aluminum core | Maximum Temperature: 500°F | Dishwasher-Safe: Yes | Includes: 10-inch fry pan, 2-quart saucepan, 4-quart saucepan, 3-quart sauté pan, 9-quart stockpot, strainer insert, 4 lids

We loved these pans' brushed steel texture and increased interior angle, and the included storage solutions are very handy.

We wish the handles were designed differently.

In addition to the two pots, two pans, and three lids, this set also includes two pieces of genius storage: A canvas lid holder that mounts on the inside of a cabinet door, and a rack that holds the pans securely but sideways to save space. Both are welcome additions to a jumbled cookware cabinet or a kitchen where space is at a premium in general.

These pans have a brushed steel finish, which, beyond looking nice, made them the easiest to clean of all we tested. We thought the ultra-sloped sides were easy to get our utensils into, making moving the food around easier and preventing overcooking. The exaggerated slope also came in handy when pouring and moving food out of the pan; everything slid out easily. Our only major gripe was with the handles. Across all the pans, the handles were uncomfortable to hold, got very hot, and just generally made everything harder to use.

Materials: stainless steel, aluminum core | Maximum Temperature: 550°F | Dishwasher-Safe: No | Includes: 10.5-inch fry pan, 3-quart saucepan, 4.5-quart sauté pan, 6.5-quart Dutch oven, 3 lids, cookware rack, canvas lid holder

This set gets you a full assortment of stainless steel pans, plus an all-important nonstick skillet.

It's pricey for a six-piece set.

Made In makes our favorite nonstick cookware set, and this stainless assortment actually gives you a taste of both materials, with an all-purpose nonstick skillet alongside a steel frying pan, saucepan, and stockpot. Most home cooks like having at least one nonstick pan on hand, so not having to purchase it separately makes this set a great deal. Made In's pots and pans are exceptionally designed and balanced. Its five-ply clad stainless construction facilitates even heating and quick temperature response, and it has a sky-high temperature limit of 800°F. The rolled edges allow easy pouring, and the gentle curve at the bottom of the walls made stirring and whisking easy during our béchamel and mirepoix tests.

The handles are comfortable to grip, and none of the pans are excessively heavy. During our tests, the stockpot discolored a bit when browning vegetables, and a few stray grains of rice stuck to the saucepan after cooking. Generally, everything was easy to clean, but removing discoloration from the stockpot took extra effort. The convex rivets have the potential to trap food, so you should take extra care with them when washing. The price isn't terribly high compared to the rest of our list, but keep in mind that this is only a six-piece set; it's fairly expensive per item. (Made In sells a 10-piece set, but that doesn't include any nonstick items.)

Materials: Stainless steel, aluminum core | Maximum Temperature: 800°F (except nonstick pan) | Dishwasher-Safe: Yes (except nonstick pan) | Includes: 10-inch nonstick pan, 10-inch fry pan, 2-quart saucepan, 8-quart stockpot, 2 lids

When it comes to exceptional performance and durability, the All-Clad D3 10 Piece Pots and Pans Cookware Set is our pick for the best overall set. For incredible bang for your buck, the lower-priced Calphalon Classic 10-Piece Stainless Steel Cookware Set performs well and is easy to clean.

Food & Wine / Russell Kilgore

Over two rounds of testing, we examined a total of 16 sets of stainless steel cookware. The sets varied in size from six to 12 pieces, but all included at least one frying pan, one saucepan, and one stockpot. Our testing process began with lifting and holding the pots and pans, noting how they felt in our hands and whether weight or handle design might keep someone from using them comfortably. We then put various pieces of each set through a series of uniform cooking tests.

After completing our testing, we revealed the retail prices of the sets to consider value. At the time of testing, the sets ranged in price from $1,405 to $180, with an average a bit under $600.

The number of "pieces" included in a cookware set can be a bit misleading, as lids and storage devices count along with the actual pots and pans. It's best to just look at the details. Any cookware set should include a sauté pan, a saucepan, a stockpot, and a lid or two at minimum — the extras you should look for depend on your needs. If you're a frequent breakfast cook, for example, you might want a small omelet pan in addition to a bigger skillet. Bigger pans make quick work when cooking for a larger group or meal prepping, but they tend to be more expensive, and aren't necessary in a small household. Sometimes, buying a basic set and then adding some individual pieces tailored to your cooking is more cost-effective.

Food & Wine / Russell Kilgore

Weight and balance were factors in our testing to determine whether the pans might present challenges for people with mobility or lifting issues. You certainly don’t want a set of pots and pans heavier than you can comfortably move, as that presents challenges and safety issues around hot food and burners. It’s also worth considering the handle length of the set. Cabinet or under-counter storage with long handles can be difficult if you don’t have room to accommodate them. Stackable cookware sets are especially useful in these situations.

Stainless steel cookware is of course made of stainless steel, but that's rarely the only material involved. Most brands have layers of steel "sandwiched" around aluminum or other materials that are less dense and conduct heat better than steel. This helps create a balance of quick pre-heating and even temperature maintenance, and makes the pans lighter and cheaper than if they were solid steel. Every brand has its own proprietary mix of materials, which means no two stainless steel pans will react exactly the same.

In general, the more layers of material, the better the heat dispersal throughout the pan. The heat distribution minimizes hot spots in the center of the pan under the burner and decreases opportunities for scorching or overcooking your food, but it also takes longer to heat up and to react to temperature changes.

Food & Wine / Russell Kilgore

Taking care of your stainless cookware is relatively easy: Most stainless steel pots and pans can be cleaned with a sponge and hot, soapy water. Some brands are even dishwasher-safe, but you should check your user manual for the specifics. Compared to cast iron, stainless is pretty low-maintenance — no fussy seasoning needed!

Food & Wine / Russell Kilgore

It's not a good idea. Steel is pretty strong, but other metals can scratch the surface. Scratches aren't just an aesthetic problem, either: They also provide an area for rust and corrosion to start forming. Always consult the manufacturer’s recommendations for keeping your stainless steel cookware in its best condition. To be completely safe, opt for wooden or silicone utensils.

Almost definitely yes. Cookware has to be magnetic in order to heat up on an induction stove, and steel is largely composed of magnetic iron. (Stainless steel also contains chromium and other metals that ward off corrosion, but not enough of them to interfere with induction heating.) All the sets we tested are induction-compatible, but you should always check with the individual manufacturer and instructions.

Stainless steel cookware is not naturally nonstick, in that it doesn't have a slick coating on the surface like a traditional nonstick pan, nor a layer of seasoning like a cast iron one. However, stainless steel shouldn't stick to food if you use the proper technique.

Most of the time, sticking happens because the pan is too cold. Start by preheating your pan over medium-high heat with no oil. After a few minutes, splash a few drops of water into the pan. If they bubble up and sizzle away, your pan is too cold. You want the water to form beads that dance around the pan without immediately evaporating. Once your pan is hot enough, it's time to add oil. Room temperature oil will bring the temperature down slightly, so let the oil heat up for a minute or so before adding your food.

Cold and wet food also reduces the temperature on the pan's surface, which can cause sticking. Try to let whatever you're cooking come close to room temperature before it goes into the pan. You should never leave raw meat out on the counter for hours, but 30 minutes or so while you cut your veggies and heat your pan are ideal to help with sticking. Additionally, you should always pat meat dry with a paper towel before it goes into your pan; this is especially important for fish and chicken skin. Condensation from cold vegetables should also be patted away. Dryer, warmer food is the best insurance policy against sticking in stainless steel cookware.

Stainless steel is widely regarded as the safest material for cookware. Unlike aluminum, cast iron, or copper, it's entirely non-reactive and safe for any type of food. Even highly acidic vinegar or tomatoes won't leach minerals out of the metal. It can't chip or flake off like a nonstick coating, and it can get much hotter without degrading than a nonstick pan. Scratching stainless steel, while annoying, isn't a food-safety risk, either.

Frequent and direct high heat can cause discoloration and, in thinner pans, warping. You should also never put a hot pan in the sink or fill it with water, as this can easily warp it. If you need a little extra help to remove burnt-on food, sticky grease, or discoloration from high heat, a gentle non-scratching stainless steel cleaner is your best bet. Harsh cleaning products, like those containing bleach, are corrosive on stainless steel cookware. And like metal utensils, abrasive brushes and scrubbing pads can scratch the surface of stainless steel cookware, also contributing to corrosion.

All-Clad D5 5-Ply Stainless Steel 10-Piece Cookware Set ($900 at Amazon)We liked how lightweight the pots and pans in this set felt and how evenly they heated. While some foods quickly stuck and burned, everything cleaned up easily. Nevertheless, we ruled the set overpriced and too finicky for most cooks, even those who feel comfortable with stainless steel.

Ninja EverClad Stainless Steel Cookware 12-Piece Pots & Pans Set ($280 at Amazon)Overall, there was no one large glaring issue with this set; we were just less impressed with several small things. We noticed some slight uneven cooking and burnt spots in several tests; the handles got hot and weren't the easiest to use, and these pans were hard to clean. We liked the versatility of added pieces, but all the minor issues built up and knocked this set out of the running.

Cuisinart MultiClad Pro 12-Piece Cookware Set ($300 at Amazon)We tested this set in both rounds of testing, and each time, we were impressed with the quality for such a low price. However, we questioned its long-term durability and the fact that it performed slightly worse than our top picks in terms of heat distribution and sticking.

All of the cookware sets we tested are popular. Compared to our winners, however, a handful seemed more mediocre in our tests. For example, some were very inexpensive, and the quality reflected that. Others had major issues with sticking and uneven cooking, which were enough to knock them out of the running, but the subsequent issues with cleaning kept them from being strong contenders.

Design issues kept other sets off our list. While some performed well, we found the pieces bulky, heavy, and uncomfortable to hold. Others retail at a fair price and heat evenly, but we preferred the more ergonomic designs of other sets, espcially when it came to handles.

Greg Baker is an award-winning chef, restaurateur, and food writer with four decades of experience in the food industry. His written work appears in Food & Wine, Food Republic, and other publications.